I love chocolate and am pretty fond of avocados, but together- well I'll try most things once.
Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing chocolate pudding recipe. That would also be completely
2 large avocados, pits removed
1 vanilla bean, split lengthwise
¾ cup unsweetened cocoa powder
½ cup pure maple syrup
¼ cup agave nectar
¼ cup (or more) fresh orange juice
½ tsp kosher salt
1 ½ cups heavy cream (optional)
¼ cup cocoa nibs and/or chopped hazelnuts
1. Scoop avocado flesh into a blender and scrape in vanilla bean seeds; reserve pod for another use. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée. With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.
2. Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.
3. Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.
4. Do Ahead: Pudding can be made 3 days ahead. Cover and chill
Source: Bon Appétit
Have a great day